Why is it called buttermilk if there is no butter in the milk? Actually, it is called buttermilk because it is the liquid that you are left with after churning butter. It is much thicker and lumpier than the typical fresh milk. It is also slightly more acidic and has a subtle tartness to it. These qualities of buttermilk make it the ideal marinade for fried chicken as its thickness helps the breading adhere to the chicken, its acidity ensures that the chicken stays tender, and its flavor contributes to the overall taste of the dish.
Recipe
Yields 5-7 servings
Ingredients
Marinade
700 grams chicken lollipops
1 cup buttermilk (1 cup warm milk with 1 tablespoon vinegar or lemon juice)
1½ teaspoons salt
½ teaspoon pepper
¼ teaspoon garlic powder
¼ teaspoon paprika
Breading
2 cups all-purpose flour
1½ teaspoons baking powder
1½ teaspoon garlic powder
1 teaspoon paprika
1 teaspoon onion powder
Oil for frying
Procedure
Marinade the chicken in buttermilk, salt, pepper, garlic powder, and paprika for at least 1 hour.
Preheat some oil in a deep frying pan.
Make the breading by combing all-purpose flour, salt, pepper, garlic powder, and paprika.
Coat the chicken with breading.
Slowly add the chicken into the hot oil and fry each for 4-6 minutes.
Once done, transfer the chicken lollipops onto a cooling rack or plate with tissue that will absorb the excess oil.
Serve with cornbread and enjoy!
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